Fingers under skin close to fire-box, one side.

Frying, test, 21. Margarin, 8. Marguerites I, 493. Marguerites II, 493. Marinate, how to, 25. Measuring Butter, Lard, etc., 25. Dry Ingredients, 25. Liquids, 25. Meat, 191. Composition of, 95. Curried, I, 101. Eggs II, 101. Potatoes, 321. Vegetables, 307. Curry, Chicken, 252. Dressing, 324. Sandwiches, 552. Frosting, 529. Sugar Frosting, 529. Sugar Frosting, 529. Bolivia Salad, 330. Bombe Glacée, 452. Bonbons, 545.